Russian Salmon Pie

Ingredients

• half a quartern of dough
• two eggs
• a quarter of a pound of butter
• rice which has been well boiled
• one hard-boiled egg chopped small
• a little boiled and minced onion
• a pound of Salmon
• a teacupful of good fish broth

Method

1. 1

   Make or get dough for milk rolls.

2. 2

   Beat eggs with butter, mix with dough, and let rise.

3. 3

   Spread on a baking sheet.

4. 4

   Mix boiled rice with butter, chopped egg, and minced onion.

5. 5

   Spread rice on crust, lay salmon on top, cover with rice, and fold dough over.

6. 6

   Bake for about an hour, then pour in fish broth through a hole at the top before serving.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 61. The excerpt below is the record exactly as published.

Russian Salmon Pie. — Either make or get from the bakers such dough as they use for making milk rolls. Take half a quartern of dough ; beat up two eggs with from a quarter to half a pound of butter, mix this well with the dough and let it rise. When sufficiently risen spread it out on a baking sheet. Take rice which has been well boiled the day before, and add to it a little butter, one hard-boiled egg chopped small, and a little boiled and minced onion. Spread the rice pretty thickly on your crust, leaving a sufficient margin uncovered all round. On this bed of rice lay a pound of Salmon. Cover the fish with another layer of rice, and turn over the margin of dough so as to completely enclose the whole. Make a little hole at the top. Bake the pie (it will probably need an hour), and before serving pour in a teacupful of good fish broth through the hole. Cod or haddock can be cooked in the same way. If cod is used, a few sauce oysters are a great improvement. RIVER FISH. River Fish, such as Salmon, Salmon Trout, and Trout are unrivalled in flavour, and other sorts, such as Grayling and Gudgeons are very good. But all these Fish should be cooked as soon as possible, for, as Izaak Walton says in his “ Compleat Angler,” published in 1653, “ These kinds of Fish, a Trout “ especially, if he is not eaten within four or five hours after he “ be taken, is worth nothing.” Sir Henry Thompson in Food and Feeding speaks of the astonishment with which a Frenchman tastes for the first time a Severn or Christchurch Salmon taken from the water in the H 98 RIVER FISH morning, crimped on arrival in London in the afternoon, and served at dinner in the evening. He continues, “ The fine nutty “ flavour of the very delicate oil of the Fish, and the crisp “ brittle quality of the flakes which the flesh offers after “ crimping are wholly unknown wherever the Salmon has to be “ carried by a transit approaching in length to a duration of “ twenty-four hours.” The oil very soon acquires a certain flavour, which is in fact the first sign of the approach of decomposition. Salmon therefore ought to be eaten as fresh as possible. As soon as the Fish is quite dead the keeper should clean it at the water-side, leaving only the liver inside. It will be all the better if he can wipe the inside dry with a cloth. Before the Salmon stiffens it should be crimped. The keeper should do this by scoring the fish across the body with a sharp knife, working from head to tail, and making the cuts about two inches apart and nearly down to the bone. After this the Salmon should be held for a few minutes in running water, or under falling water, or plunged in a cool shady pool for a quarter of an hour. It should then be sent off at once to the cook. As the Salmon has been some time dead crimping cannot inflict pain, and there is no doubt that it makes the flesh of the Fish firmer and crisper. Much as Sir Henry Thompson objects to boiling Fish, he says, “ To cook crimped Salmon in perfection, a slice should be “ plunged into an ample saucepan of boiling salted water, and “ allowed to boil for eight minutes only.” I have already given an excellent recipe for Broiled Salmon. Salmon Steaks. — Out the Steaks an inch thick, roll them in oatmeal or flour, and lay them on a well-oiled or buttered gridiron over a clear fire. Turn them with a slice slipped under them and a broad-bladed knife held above them, lest the Steaks should break. When they are a light clear brown, lay them in a hot dish, butter each Steak as you do so, and season each well with pepper and salt. Serve in a hot closely-covered dish. Hand Dutch sauce, finished with finely-grated horseradish, a dessertspoonful to half a pint of sauce. Salmon Rag’out. — Remove the skin from half a pound of cold boiled Salmon, cut the fish into neat fillets, and dust with SALMON RAGOUT 99 pepper and salt. Prepai’e an equal quantity of cold cooked V egetable Marrow or Cucumber neatly trimmed in small fillets. Slice finely two ounces of onion and the same of carrot, and fry them without colouring in an ounce of butter. Now add a pint of fish broth (or milk and water, two-thirds milk to one-third water), the fish bones and trimmings, one pennyworth of fish cuttings, a blade of mace and a saltspoonful of salt. Boil this up and simmer it afterwards till you have extracted all the flavour. Now strain off the broth, skim, thicken it, add a good tablespoonful of minced herbs — parsley, tarragon, chives, and chervil ; heat up the fillets of fish and vegetable in this, give a squeeze of lemon, and serve in a hot dish. [ Wyvern.] Salmon Steaks, Served Cold, Jewish Fashion.— Cut the Steaks three-quarters of an inch thick. Lay them in slightly salted water for ten minutes. Dry them with a clean cloth, dredge on both sides with flour, and roll them in beaten egg. Fry in really boiling oil for twenty minutes, turning the Steaks so that they are equally cooked on both sides. Drain on blotting-paper laid on a cloth, and set the Steaks aside till quite cold. Hand iced tartare sauce in a boat. Slice Of Salmon Poached. — Choose a slice of Salmon weighing about a pound and not more than an inch thick, make a pint and a half of fish broth from a pennyworth of fish cuttings. Strain the broth, add a glass of chablis, and pour it into an eight-inch saute-pan with an upright rim. Bring to the boil, then put in the Salmon, let it boil a minute, and then simmer it for eight or ten minutes till it is tender. Drain off all the broth, leaving the Salmon in the dry pan, covered with a hot cloth, while you turn half the broth to sauce. For this, have ready a roux of three-quarters of an ounce of butter

Cook this with the app: pantry check, scaling, and the assistant.